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All hands on deck agile three-martini lunch quick win both the angel on my left shoulder and the devil on my right are eager.

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downing college cambridge university, a case study on automation, compliance and sustainability.

Case Study (Video)

Interview with Grazing Food

This case study discovers how a high-street cafe transformed into a prominent London based corporate catering business and used Kafoodle to streamline their operations and digitise the way they manage their recipes allergens, nutrition and food costs to provide clients transparent food information using digital menus.

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downing college cambridge university, a case study on automation, compliance and sustainability.

Case Study (Video)

Interview with Pow Food

We interview Emily Warburton, Co-founder and Head of Sustainability of Pow Food, to explore how Kafoodle has been instrumental in enabling Pow Food to excel in managing allergens, nutrition, and sustainability, aligning with its commitment to providing delicious, nutritious and sustainable food options.

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downing college cambridge university, a case study on automation, compliance and sustainability.

Case Study (Video)

Interview with Savore Catering

This case study delves into how Kafoodle helps Savore, part of London's bustling culinary scene, stands out for its exquisite dishes and dedication to sustainability, allergen management, and technology-driven efficiency.

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downing college Cambridge university, a case study on automation, compliance and sustainability.

Downing College Customer Story

We interviewed Downing College's Head of Catering, David Harwood, to find out how Kafoodle has transformed the catering operations of Downing College.

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how to create a foot-to-go service whitepaper download.

Create a food-to-go service

It's one of the fastest-growing sectors in the food service industry, but what does it take to open a food-to-go service successfully? This whitepaper walks you through the process.

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how to reduce and control food costs whitepaper download

Control & reduce food costs

Our complete guide on controlling and reducing food costs will aid you on your journey to cutting your food waste and boosting your profit margin, all whilst reducing your business's environmental footprint.

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The Good Eating Company

We interviewed The Good Eating Company's Director of Food & Operations, Maxwell McKenzie, to find out how Kafoodle helps caterers provide a consistently safe and high-quality standard of food.

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Biscuiteers case study.

We sat down with Andrea Barzaghi, the Head of Process and Technology at Biscuiteers to discover how Kafoodle has re-transformed their production process.

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We sat down with Andrea Barzaghi, the Head of Process and Technology at Biscuiteers to discover how Kafoodle has re-transformed their production process.

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